Nowadays, most of the things are easily available in super markets. We just buy them, assemble them at home and enjoy! But, the gratification that we get when we make those things at home cannot be compared even a bit for things that are bought readymade. One such thing in the grocery list of most of our dear ladies are Spring Roll wrappers. Yes, even in my grocery list they always made their way couple of years back until I started making them at home. Trust me, it is very easy to make at home, only few pointers need to be kept in mind, but once you start making and get hold of it, it will become one of the easiest thing to do. And the best thing is you can make them in bulk at once and store it easily for a year, it won’t get spoilt at all. I have explained each step in detail with pictures as well as do’s and don’ts to be kept in mind while preparing the wrappers. Now, without wasting much time, let’s go through how to make best homemade spring roll wrappers.
Ingredients:-
2 cups, all-purpose flour(maida)
1 cup, cornflour
½ teaspoon salt
3 & ½ cup, water
Oil for greasing
Method:-
In a large bowl, add flour, cornflour, salt and mix well
Add water and whisk well to make lump free batter
Now, take a flat non-stick griddle/pan and heat it on gas stove on very low heat.
Lightly grease the pan with oil. (I poured couple of drops of oil and spread it with tissue towel)
Now, start brushing the batter on the greased pan to make square shape as shown in the image below.
I brushed three thin coats to make wrapper. (Do not make too many coats to make a thick wrapper and make sure that wrappers are free of any pits)
Allow it to cook for few minutes, when wrapper is cooked well, it will start leaving the edges ensuring you to peel of the wrapper from the griddle or take them out using spatula. Carefully, take it off the pan and place on the tray, keep it covered with damp kitchen cloth, please do not allow the sheets to come in contact with air or the sheets will get dry.
Also, please do not increase the heat, maintain the hotness of the pan at low heat only.
Now, clean the griddle, grease it again and proceed with brushing the batter.
Repeat the process until done.
Once you are done with making all the wrappers, if you wish you can trim the edges and make it smooth square shaped wrappers.
Now, to store the wrappers in the freezer, brush each sheet with oil and stack them.
Cover with parchment paper and keep it in zip lock. Greasing of sheets will make it easier to separate after thawing. You can store the sheets in batches, this will allow you the easy access to the amount required in one go. Just thaw at room temperature and proceed with making of spring rolls.
Erika says
Ok. Where have you been all my life. I didn’t realize it could be this easy.
Farrukh Aziz says
Thank you Erika 🙂
Karen Murphy says
Thanks for this am definately going to do these. Very well explained.
Farrukh Aziz says
You are very welcome Karen and thank you 🙂
Sandra Daniel says
I can not wait to make these. I love all kinda of egg rolls but don't always have wraps.
Beverly says
Wow this is great information. I never saw a recipe for the wrappers before. Thank you so very much.
Sandi says
Thank you so much for this recipe. Initially, I was wondering how you got the wrapper rolled out to nice and thin. How easy you make it appear to be! I cannot wait to try this recipe and make lots ahead of time. I really appreciate you sharing this recipe.
Helen Lemons says
I am so excited that I found this recipe! When I was a young girl I helped my parents make hundreds of lumpia wrappers wrappers for the Filipino get togethers. I have looked for the wrappers recipe for years, I could only remember 1,2,3. I can't wait to make these! Thank you so much for your recipe!
Farrukh Aziz says
Hello Helen,
You are very welcome! I am glad to know that you have finally found it here what you have been looking for years 🙂 !
Regards,
Farrukh.
linda says
what are you using as cornflour? Here in Canada we have cornstarch and cornmeal. Cornmeal would be far too coarse. Would your product be similar to our cornstarch? If you could provide a brand name I could search for it online.
Thank you
Farrukh Aziz says
Hey Linda,
Please use cornstarch here in this recipe. In our part of the world, people refer cornstarch to as cornflour. 🙂
Warm regards,
Farrukh
Linda says
Thank you for sharing this recipe. I had run out of my supply of commercial wraps and finally got around to making this recipe. It worked like a dream. Well, except for my first few. However my later efforts were a great success - nice and thin and even.
I also flipped these over briefly until they slid freely in the pan. Helps prevent sticking when you stack them.
Farrukh Aziz says
Hello Linda,
You are very welcome and thank you very much, super glad to know you loved it 🙂 !
Michelle says
I love this! But Can I keep the remaining mixture instead of using all of it?how long can I store the mixture for?
Farrukh Aziz says
Hi,
Honestly, I haven't stored or refrigerated the remaining mixture. But, I guess you can safely keep the mixture upto 2 days under refrigeration. I have always made the sheets and stored in freezer for longer time.
Razia says
Dear Farrukh. Thank you so much. I make spring rolls very often and have always used eggs with the flour which becomes quite thick. Today I tried your recipe and it came out wonderfully. The batter was thin and upon frying, it was crispy and tasted better than ever. Everyone at home thanked me. So I wanted to thank you for bringing me so many compliments
Farrukh Aziz says
Hello Razia,
Thank you very much, I am glad you and your family liked it. 🙂